Sunday, January 14, 2024

Roasted Chicken Thighs with Almond Pangrattato


© 2023 | http://angiesrecipes.blogspot.com




© 2023 | http://angiesrecipes.blogspot.com


Pangrattato (literally 'grated bread' in Italian) is a mixture of fried breadcrumbs that are sprinkled over the juicy tender chicken thighs over a bed of roasted red onions with sweet flavour and creamy texture. It's easy to make and the perfect dinner any night of the week. Do make an extra batch of pangrattato, as they are great to sprinkle over the pasta, risotto and vegetables, or to top casseroles or even to stuff the poultry.

 
Almond Pangrattato
  • 6 Bone-in, skin-on chicken thighs
  • 1 tbsp Chicken schmaltz (or olive oil)
  • Salt and pepper
  • 1 tsp Garlic powder
  • 8 Red onions, peeled and cut into wedges
  • 100 g Day-old sourdough bread (this or this)
  • 4 tbsp Butter
  • 2 tbsp Chopped blanched almonds
  • 1 Garlic clove, peeled and minced
  • 1 tsp Chilli flakes
  • 3 tbsp Flat-leaf parsley leaves, roughly chopped
  • 1 Organic lemon, finely grated zest
  1. Season the chicken with salt, pepper and garlic powder. Heat schmaltz or oil in a large deep shallow pan and fry the chicken thighs all over until browned.
  2. Preheat the oven to 200C/400F. Peel and cut the onions into wedges, put into a roasting tin and pour the schmaltz from browning chicken all over the onions. Set the chicken thighs on top and roast for 30 minutes.
  3. To make the pangrattato, place sourdough into a food processor and process into coarse crumbs. Heat the butter in a frying pan over a medium heat and sauté the breadcrumbs until browned and crisp, about 5 minutes. Add the almonds, garlic and chilli flakes, and cook for another minute or so. Remove from the heat and mix with the parsley and lemon zest, mixing everything together.
  4. Transfer the onions on a large serving plate and top with chicken thighs. Pour any extra cooking juices over the top, scatter the pangrattato over and serve.

© 2023 | http://angiesrecipes.blogspot.com





© 2023 | http://angiesrecipes.blogspot.com


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40 comments:

  1. Tom14/1/24 15:09

    ...I like chicken thighs and these look delicious.

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  2. Anonymous14/1/24 15:10

    Delicious Angie! -Christine cmlk79.blogspot.com

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  3. Whats Cookin Italian Style Cuisine14/1/24 15:36

    I never have enough recipes for thighs because they are our favorite part! This sounds terrific!

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  4. thepaintedapron.com14/1/24 15:40

    I love chicken thighs, this sounds really good!
    Jenna

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  5. Jeff the Chef14/1/24 17:10

    That sounds like a fantastic topping that's be at home nearly anywhere breadcrumbs are usually called for. Sounds wonderful!

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  6. Lola Martínez14/1/24 18:38

    Con el emparedado en los muslos, las cebollas y la salsa, se me antoja un asado riquísimo.

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  7. Granny Sue14/1/24 20:12

    How interesting! I will add this to my must-make list. I bet I could substitute rabbit for the chicken. What do you think, Angie?

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  8. Angie's Recipes14/1/24 20:35

    @Granny Sue Definitely, Sue :-))

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  9. roentare14/1/24 21:39

    I love a juicy chicken thigh bite

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  10. DEZMOND14/1/24 21:57

    Almonds are super healthy especially for our hearts.

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  11. DeniseinVA14/1/24 22:54

    Delicious! I am always impressed with your lovely photos Angie. You present food so beautifully!

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  12. Norma214/1/24 23:29

    Angie, I really liked your recipe and will put it into practice for lunch tomorrow. I can only imagine how tasty that crispy topping will be.

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  13. Cooking Julia14/1/24 23:30

    This is a nice and flavorful way to cook chicken.

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  14. Brian's Home Blog15/1/24 00:02

    Boy, that sure does sound good and it looks it too!

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  15. My name is Erika.15/1/24 01:50

    I haven't made chicken in a while, but those look so yummy I think it's going on menu this week. Hope you have a great new one.

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  16. Citu15/1/24 02:59

    Rica forma de comer pollo. Gracias por la receta. Te mando un beso.

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  17. Veronica Lee15/1/24 03:12

    Angie, your delightful photos never cease to amaze me. Your presentation of food is truly stunning!

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  18. foodtravelandwine15/1/24 03:54

    Your pictures are so realistic that I can smell this chicken!!!....delicious recipe!!!......Abrazotes, Marcela

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  19. Grace 15/1/24 05:49

    Una delicadeza!
    Gracias Angie!!
    Buena semana te deseo.🤗

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  20. Anne in the kitchen15/1/24 06:10

    Goodness, those look and sound delicious!

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  21. Margaret D15/1/24 06:36

    Looks delicious.

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  22. David M. Gascoigne,15/1/24 11:38

    I am sure I am not the only one who was unfamiliar with the term “pangratatto”. Who know the humble breadcrumb could become so elevated?

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  23. Javier15/1/24 14:05

    Once again, you've got me soeechless! Looks delicious!

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  24. Anonymous15/1/24 14:35

    I love the Pangratatto topping so creative.
    Éva https://kitcheninspirations.wordpress.com/

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  25. JoAnna 15/1/24 19:05

    Hello, dear Angie! I love almonds, I eat a few every day because they are really healthy. Regards, have a nice week!

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  26. speedy7015/1/24 21:10

    Ottima panatura croccante!!!

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  27. J. S. Vila15/1/24 22:38

    This is a wonderful plate, ideal for the best restaurant, and for the best table. A Joy of cuisine!!!

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  28. sherry16/1/24 01:59

    chicken thighs are the best! this looks delicious angie.

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  29. Ben | Havocinthekitchen16/1/24 02:41

    This chicken looks super delicious, elegant, and sophisticated, especially with this Almond Pangrattato. Great job!

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  30. tigerfish16/1/24 04:19

    Hello! Have not been posting much but still "visiting". Happy New Year to you and your family.

    Pangrattato remind me of croutons! Usually sprinkled over salad, pasta but never thought of sprinkling over roasted chicken.

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  31. COCINA Y REPOSTERÍA DE ANTAÑO16/1/24 08:12

    Te han quedado deliciosos!. Una super receta. La almendra combina muy bien con el pollo. Besos.

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  32. Judee16/1/24 14:01

    Beautiful presentation! I love your silver serving dish. I'll pass this recipe to my DIL who makes lots of chicken dishes.

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  33. Laura. M16/1/24 14:47

    Me gusta el pollo. Hoy lo hemos comido guisado. Gracias.
    Un abrazo.

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  34. David16/1/24 19:31

    Hi Angie, Those chicken thighs look great...but onions are just one of the several items I just don't like. It drives my wife crazy but in addition to onions, I can't stand bell peppers, mushrooms, fennel, pimento, eggplant, sweet with meat in general including cinnamon or nutmeg. Onions cooked down into sauces aren't an issue though. Waffles and fried chicken is the rage...but I just don't get it. Take Care, Big Daddy Dave

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  35. Raymund16/1/24 21:27

    Oh yum, this almond pangrattato recipe sounds like a game-changer! Crispy pan-fried chicken thighs nestled on a bed of sweet, caramelized red onions - already sold!

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  36. Pam17/1/24 20:00

    The chicken looks perfectly cooked and I love the sound of the pangrattato

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  37. Happy Retiree's Kitchen18/1/24 08:47

    These look wonderful, and what a terrific way to use up old sourdough bread.

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  38. Valentina20/1/24 05:48

    This is my kind of chicken dish. I almost always choose thighs because I love they they stay SO juicy. The onions are gorgeous in this dish, too. :-) ~Valentina

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  39. Brigitta Pasztor21/1/24 13:06

    This looks delicious <3

    https://brigittapasztor.blogspot.com/

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  40. Anonymous27/1/24 22:29

    I imagine the almond breadcrumbs really make this crunchy! A nice simple recipe! David (C&L)

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